Easy Vegetarian Stuffed Peppers

5 from 3 votes

Delicious Easy Vegetarian Stuffed Peppers are stuffed with cheesy black bean and cauliflower rice and tomatoes. They're ready in 30 minutes. Gluten-free too.

Course dinner

Cuisine Mexican

Keyword easy vegetarian stuffed peppers

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Calories 220cal

Author Joanne Schweitzer

Ingredients

2 green bell peppers halved lengthwise, seeds and cores removed
1 red bell pepper halved lengthwise, seeds and cores removed
1 orange bell pepper halved lengthwise, seeds and cores removed
31 oz canned black beans, rinsed
2 cups cauliflower rice
4 oz Mexican blend shredded cheese
1 oz taco seasoning
2 tbsp cilantro, chopped
10 oz diced tomatoes with juice (with or without chiles)
2 tbsp Mazola Corn Oil
1/2 cup water

Instructions

First, preheat oven to 375F.
Next, in a large pot, bring two quarts of water to a boil. When it begins to boil, add halved bell peppers and cook for 3 minutes. Drain peppers from water.
In the meantime, in a large skillet on med/high heat, add corn oil and cauliflower rice. Cook for three minutes.
Next, add rinsed black beans, tomatoes, taco seasoning, water, and cilantro to the cauliflower rice. Mix well and continue to cook for 3 more minutes.
Then, remove from heat and stir in the cheese.
Next, put the drained peppers in an 9"x 3"x 13" casserole dish. Salt the insides of the peppers to taste.
Last, fill peppers with black bean filling and bake at 375F for 20 minutes. Garnish with cilantro if desired.

Notes

Storage:

Store leftovers in the refrigerator for up to 5 days. Freeze up to 6 months.

Nutrition